Fall Minestrone Soup

Fall Minestrone Soup is a comforting bowl loaded full of all the classic minestrone flavors. Sweet butternut squash is simmered together in a buttery tomato sauce with fresh green beans, creamy cannellini beans and herbs. Ladle a bowl of this soup for the colder Fall nights and dig in!

Fall Minestrone Soup Ingredients

A minestrone soup is loaded full of comforting, delicious ingredients. And this Fall version is no different. The main Fall ingredient: butternut squash! The addition of butternut squash to this soup takes the comfort to the next level. Naturally sweet, butternut squash holds up it’s texture all while adding delicious sweetness to each spoonful. 

For the butternut squash, you can cut up a whole one, or grab pre-sliced butternut squash at the grocery store. Either option works great! If you don’t mind cutting up a butternut squash, go for it! Otherwise, pre-cut butternut squash is a good time saver. 

Along with the butternut squash, fresh green beans help bring this soup to life. They are vibrant, delightfully green  and add a nice crunch! 

Cannellini beans are a must with minestrone soup. Known for being a bean-based soup rather than a noodle-based soup, minestrone needs it’s beans! They’re buttery, creamy and just delightful. 

Let’s Make It

When it comes to making this soup, it can go a couple different ways! Whether a pot of soup simmering on the stovetop is desired, or a slow cooker doing all the work silently on the countertop, this soup can go either way! 

  • Stovetop: follow all the instructions as listed in the recipe card. Personally, I love this option! Sautéing the onion, celery and butternut squash all together in some melted butter helps add another layer of flavor that can’t be beat. 
  • Slow Cooker: Toss everything in the slow cooker and let it be! This is a great hands-off option. And meal prep! Come home to a delicious pot of minestrone soup ready to eat after a long day. Sounds pretty darn good to me. 

Ways to Serve

Serve up a bowl of pure comfort with this minestrone soup. I like to top mine with freshly chopped basil and Parmesan cheese for sure. I just can’t go without some cheesy goodness! Here’s some other toppings and side ideas to serve with this soup:

One of the main things I love about this recipe is all the goodies packed into it. A complete meal in one! If you’re looking for other ways for added protein, grilled or roasted chicken would pair deliciously with this minestrone as well!

Looking for other Soup Recipes? Check these out!

Easy Beef Chili
Rustic Potato Soup
Rotisserie Chicken Noodle Soup
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Fall Minestrone Soup

1 Star2 Stars3 Stars4 Stars5 Stars (2 votes, average: 5.00 out of 5)

  • Author: KJ & Company - Kate Poskochil
  • Total Time: 1 hour
  • Yield: 8 servings 1x


Fall Minestrone Soup is a comforting bowl loaded full of all the classic minestrone flavors. Sweet butternut squash is simmered together in a buttery tomato sauce with fresh green beans, creamy cannellini beans and herbs. Ladle a bowl of this soup for the colder Fall nights and dig in!


  • 1 onion, diced
  • 2 celery stalks, chopped
  • 3 1/2 cups butternut squash, cut into 1/2 inch cubes
  • 3 tablespoons butter
  • 1 tablespoon garlic, chopped
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 29 oz tomato sauce
  • 32 oz chicken stock
  • (2) 15.5 oz cans cannellini beans, drained and rinsed
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup green beans, chopped into 1-inch pieces


  1. Melt the butter over medium heat in the bottom of a large soup pot or Dutch oven. Add in the onion and celery and sauté for a couple minutes. Add in the butternut squash, garlic, basil, thyme and oregano and sauté for a few minutes more until fragrant.
  2. Pour in the tomato sauce, chicken stock and cannellini beans and stir to combine. Reduce the heat to low. Stir in the sugar, salt, pepper and green beans.
  3. Cover with a lid and allow to simmer on low for 25-30 minutes, or until the butternut squash is cooked through and tender.
  4. Serve and garnish with fresh basil and Parmesan cheese. Enjoy!


  • Pre-cut butternut squash or a whole butternut squash can be used for this recipe. A medium-sized butternut squash is needed.
  • Make this recipe completely vegetarian by using vegetable stock instead of chicken stock.
  • Slow cooker instructions: add everything into the slow cooker, stir to combine and cook on high for 4 hours or low for 6 hours.
  • Nutritional information for this recipe is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Soups & Stews


  • Serving Size: 1
  • Calories: 153
  • Sugar: 7.4g
  • Fat: 4.9g
  • Carbohydrates: 25.6g
  • Fiber: 6.6g
  • Protein: 6.3g
  • Cholesterol: 11mg

Keywords: Fall Minestrone Soup

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If you make this recipe and love it as much as I do, I’d love to hear from you! Comment below, rate the recipe, or share a picture tagging @kjandcompany or using #kjandcompany so that I can see your fun pictures 🙂

Thanks for following and cooking along with me!


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